Step 1

Open all the cans and drain them.

Step 2

Cut the jelly and jackfruit. Set all the fruit and jelly aside in the fridge.

Step 3

Combine the ingredients in a sauce pan over medium high heat.

Step 4

Stir until the liquid starts to simmer.

Step 5

Pour the sauce into a bowl and let it sit in the freezer for 20-30 minutes until room temperature. Placing the sauce in the freezer will help the sauce cool down quickly while you are prepping the rest of the ingredients.

Step 6

Cut the water chestnuts into ¼ inch pieces and divide them evenly between 2 bowls.

Step 7

Add the red food coloring to 1 bowl and the ube extract to the other bowl. Stir until the chestnuts are evenly coated.

Step 8

Add the tapioca starch to each bowl. Stir until the chestnuts are evenly coated. Sift the water chestnuts using a fine mesh sieve to remove any excess starch.

Step 9

Add water to a pot (~2 inches up the sides) and bring to a boil. Add the red and purple pearls in batches. Once you add the pearls to the boiling water, stir to prevent the pearls from sticking together.

Step 10

Once the pearls float to the top, scoop them out and add them to a bowl of cold water. I like to put the red and purple pearls into separate bowls. Let them sit for at least 10 minutes to cool down.

Step 11

Now you're ready to make your drinks! Add 1-2 scoops of the red and purple pearls to a cup.

Step 12

Follow with the jelly and assorted fruits.

Step 13

Top with crushed ice and some coconut sauce.

Step 14

Enjoy!